Robespierre



  • 5 potatoes
  • 150 g (0,33 lbs) cauliflower
  • 3 thin slices of rib-eye
  • nutmeg grated
  • 10 g butter
  • Olive oil
  • Salt
  • 100 ml (3,38 oz) of milk


Boil and mash the potatoes into a puree. Then melt the butter in a pan and add the mashed potatoes.

Slowly add milk and mix, add the nutmeg grated last and take it off the stove.

Steam the cauliflower and mash it very lightly. Season with olive oil, salt and pepper.

Cook thin ribeye slices in a hot pan with olive oil by sautéing them without drying too much and add a little butter for flavor.

Spread the mashed potatoes on the serving plate, put the cauliflower and the last ribeye slices on it.

You can serve Robespierre with rice pilaf.

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